This product is free for NEP DPG members.
This webinar was presented live on August 11, 2021.
Parents are often ridden with anxiety and confusion when it comes to introducing solid foods, particularly allergenic foods, into their infant's diet. For the first time in history, the 2020 Dietary Guidelines for Americans provide nutrition guidance for children ages 0 to 2 years, including supporting the introduction of some common allergens in infancy based on the latest research and clinical guidelines, making nutrition education for parents of infants and toddlers even more critical. Based on their research and experience, the speakers will review the latest recommendations for food allergy prevention; identify key educational needs and preferences for how to provide information to caregivers related to early childhood feeding; and the roles and opportunities for registered dietitian nutritionists and NDTRs to support the early introduction of peanuts, eggs, and other potential allergens to reduce the risk for food allergies. Infant feeding tips for parents will be demonstrated using video and mHealth technology.
CPE Level: 2
Performance Indicators: 8.1.4, 8.3.1, 9.3.2
- Recognize priority educational needs and preferred educational delivery methods for caregivers of children ages 0 to 2 years old as it relates to early childhood feeding;
- Identify current guidelines for early feeding of infants and young children to reduce the risk of developing food allergies, and barriers to implementing optimal feeding practices by caregivers of children ages 0 to 2 years old;
- Incorporate multi-media methods to educate caregivers and nutrition professionals about early childhood feeding and the introduction of commonly allergenic foods in infants.
Sherry C. Collins, MS, RDN, LD
Sherry C. Collins is President & CEO, Southern Fried Nutrition Services, LLC with Consultant services including but not limited to evaluating peer reviewed publications and implications while making recommendations for research support based on specific identified goals.
Her culinary nutrition services involve developing original recipes, reworking recipes to meet specific nutritional goals, including food allergies, and conducting virtual and face-to-face cooking classes. As a freelance writer both online and in print media, Sherry addresses nutrition trends, food as medicine, food allergies, gut health and the microbiome, food safety and the impact of nutrition on chronic and acute disease.
Sherry speaks for national, state and local organizations including the Academy of Nutrition and Dietetics, School Nutrition Association, and the Culinary Institute of America's School Nutrition Leadership Summit.
Amy R. Mobley, PhD, RDN, FAND
Dr. Amy Mobley is an Associate Professor and Graduate Program Coordinator in Health Education and Behavior at the University of Florida. She is a nutrition educator with expertise in community nutrition research and outreach specifically related to nutrition education and obesity prevention in underserved populations.
She received her Ph.D. in Nutrition from the University of Maryland, a M.S. in Human Nutrition from The Ohio State University where she also completed a dietetic internship, and a B.S. in Applied Nutrition from The Pennsylvania State University.
Amy is currently Chair of the NEP-DPG and has served in leadership positions for the Society for Nutrition Education and Behavior, American Society for Nutrition, and the Academy of Nutrition and Dietetics' Weight Management DPG. She received the Nutrition Education for the Public Award for Excellence from the Nutrition Education for the Public DPG.